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Sugar cookies just got better with a little pumpkin! This Pumpkin Sugar Cookie recipe creates soft, chewy, lightly spicy glazed cookies that are perfect for Fall and all the way through the holidays! Ever since I posted this recipe back in 2014, people have been going crazy for them. It’s one of my most shared recipes ever. If you love pumpkin, I just know you’ve come to the right place.
Why You’ll Love This Recipe!
I don’t know about you, but I LOVE a good sugar cookie. Especially if it’s soft, spicy, and if pumpkin is involved in some way. Yes, there’s the classic pumpkin pie, pumpkin bars, and even old-fashioned pumpkin donuts, but pumpkin sugar cookies are truly the way to my heart.
This recipe for pumpkin sugar cookies is a simple one using butter, vegetable oil, pumpkin puree a mixture of two sugars, vanilla, spices, and flour. Scooped and pressed onto a baking sheet, these bake up nice and soft and then get taken to the next level with a sweet and spicy glaze.
They are an easy recipe to make, stay soft for days, and are just the right amount of pumpkin flavor, warm spices and sweet. Alone they already amazing, but with the glaze they are so addicting!
Main Ingredients Needed
Here’s everything you’ll need to make these homemade pumpkin sugar cookies!
- Butter + Vegetable Oil – for all of the flavor and moisture.
- Pumpkin Purée– don’t confuse this for canned pumpkin pie filling. Make sure your can says purée!
- Granulated + Powdered Sugar – for sweetness and soft texture.
- Vanilla Extract- for flavor.
- Eggs – for structure and texture.
- All-Purpose Flour – this fills out the rest of the cookies.
- Baking Soda – leavening agent for rising.
- Cream of Tartar – helps with the leavening and also brings a slight tang.
- Salt – to balance out all of the flavors.
- Cinnamon, Nutmeg + Cloves – I used a mixture of these three to create warm and spiced notes. You can also use pumpkin pie spice. Use what you have!
Pro Tip: When testing this recipe, I used all butter, all oil, and then a combination of both and found that using both butter and vegetable oil gave me the texture I was looking for while still giving that buttery flavor. Butter adds flavor and the vegetable oil keeps the cookies moist and soft all the way through.
Homemade Spice Mix vs Pumpkin Pie Spice
For this pumpkin cookie recipe, I use a mixture of nutmeg, cloves, and cinnamon in the dough, but do use pumpkin pie spice in the glaze. Either is fine and works perfectly well. Use what you have! Also, if you feel you need to add in a little ginger to make it a true pumpkin pie spice mix, feel free to add that in as well. I just didn’t have any and am partial to cloves over the ginger. To each their own!
The recipe calls for 1 teaspoon of cinnamon, 1/2 teaspoon nutmeg, and a pinch of cloves. If you want to use Pumpkin Pie spice in place of these, simply use 1 1/2 teaspoons total of pumpkin pie spice.
Glaze vs. Frosting
I love using a simple spiced glaze for these pumpkin sugar cookies made from powdered sugar, water and pumpkin pie spice. It hardens nicely and actually helps to lock in moisture in the finished cookie. They can stack well for easy transport and look great!
If it’s not spicy enough, add in more pumpkin pie spice or a combo of cinnamon and nutmeg.
How to Make Pumpkin Sugar Cookies
This process of baking couldn’t be easier! Using very common pantry ingredients, you only need one bowl and a few minutes! Some comments below say that these pumpkin sugar cookies don’t taste “pumpkiny” enough, so if you want things really screaming pumpkin, use 1 1/2 times the amount of spices in the cookie dough and glaze. I don’t recommend adding in more pureed pumpkin because that will add too much moisture to the cookie. For full recipe details including ingredients and measurements, see the printable recipe card down below. Here are step-by-step instructions for how to make these sugar cookies!
Preheat Oven + Prep Cookie Sheet
Preheat oven to 350° F. Line light colored cookie sheets with parchment paper and set aside.
Make the Sugar Cookie Dough
In a large mixing bowl, combine butter, oil, sugars, vanilla, eggs and pumpkin together using an electric mixer or stand mixer, until well incorporated. Next, slowly incorporate the dry ingredients into the wet ingredients and mix until just combined.
Bake
Using a cookie scoop, place cookie dough balls onto prepared baking sheets. Press the bottom of a small cup into granulated sugar and press each cookie down to flatten slightly. Bake 8-9 minutes or until the edges are starting to become lightly golden brown. Allow to cool for a couple minutes on the cookie sheet, then move to a cooling rack.
Make the Glaze
While the cookies are baking, combine powdered sugar, water and pumpkin pie spice in a medium bowl. Stir until incorporated and you have a nice smooth and thick glaze. Spread 1 1/2 teaspoons glaze over the top of each cookie while still warm. Let glaze harden 2-3 hours before serving. Or eat them warm with lots of runny glaze. 🙂
Pro Tip: Want to take it to a whole new level? Try my tangy cream cheese frosting or a simple vanilla buttercream. Dust the frosted cookies with a little pumpkin pie spice for a beautiful presentation and extra flavor! So so delicious!
Storing Pumpkin Sugar Cookies
Allow cookies and icing to cool completely to room temperature. By then the icing will have hardened and you’ll have an easier time storing them. Store in an airtight container with good fitting lid. These sugar cookies will stay soft and fresh for up to 5 days.
FAQ About Pumpkin Sugar Cookies
When testing this recipe, I used all butter, all oil, and then a combination of both and found that using both butter and vegetable oil gave me the texture I was looking for while still giving that buttery flavor. Butter adds flavor and the vegetable oil keeps the cookies moist and soft all the way through.
Yes! If you want to make these pumpkin sugar cookies now and bake later, you totally can. Wrap the cookie dough tightly in plastic wrap and then place into a freezer safe zip top bag and into the freezer for up to 3 months! When ready to bake, allow to thaw overnight and then bake as the recipe card directs.
You can also freeze these cookies after they’ve been baked. Layer into an airtight container with parchment paper separating each layer. Freeze for up to 3 months.
More Sugar Cookie Recipes!
- Copycat Swig Sugar Cookies
- Frosted Sugar Cookies
- Classic Sugar Cookies
- Lemon Sour Cream Sugar Cookies
- Cut-Out Sugar Cookies
- Sugar Cookie Blossoms
- Sugar Cookie Bars
And if you’re looking for more pumpkin recipes, check out my full list here.
I hope you love these soft pumpkin sugar cookies as much as we do. They are perfect for fall and even through the holiday season! The printable recipe card is down below. Enjoy 🙂
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Pumpkin Sugar Cookies
Ingredients
- 1/2 cup butter softened
- 1/2 cup vegetable oil
- 1/2 cup pumpkin puree canned pumpkin
- 1 cup granulated sugar
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
- 2 large eggs
- 4 cups all purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- pinch of cloves
for the glaze-
- 3 cups powdered sugar
- 4 tablespoons water
- 1/4 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 350° F. Line a baking sheet with parchment paper or silicone baking mat and set aside. In a large bowl, stir butter, oil, pumpkin, sugars, vanilla and eggs together until incorporated and smooth.
- Slowly mix in all dry ingredients until completely incorporated.
- Scoop onto prepared baking sheet using 1 1/2 tablespoon scoop and flatten to 1/2 inch thick using the bottom of a glass. If the dough is sticking to the glass, press the bottom of the glass in granulated sugar before flattening. Bake 8-9 minutes.
- While cookies bake, stir all ingredients together for glaze until smooth.
- Once cookies are finished baking, cool 3 minutes on baking sheet before transferring to cooling rack. Spread 1 1/2 teaspoons glaze over each warm cookie. Let glaze harden 2-3 hours before serving. OR eat them warm with lots of runny glaze 🙂
[…] sent me a Facebook video of some pumpkin sugar cookies from Lauren’s Latest blog. The cookies made such a nice presentation . . . really pretty with the glaze in the center. […]
[…] Soft Glazed Pumpkin Sugar Cookies | Lauren’s Latest […]
Can GF all purpose flour be substituted
yes!
I made these cookies. I didn’t care for them, they tasted like raw flour to me but my mother loved them and ate most of them and convinced me to give them another try later in the season.
These look wonderful! Going to make them today!
Just curious, but why butter & oil?
Butter for flavor, oil for softer cookies.
Can these be frozen?
Does the glaze harden enough to stack these cookies?
If you glaze them with a very thin coating, yes they will harden enough to stack.
Wondering how they eould turn out if I used Gluten Free Flour? K
Never tried it before…give it a try and let me know 🙂
We made these beautiful little gems. We wanted a hint of color in the glaze so added 2 drops of orange food coloring. We are in love with these scrumptious cookies. ????
Thank you Lauren
Sounds good
Have you tried substituting applesauce for the oil.
No, but you are welcome to try!! Let me know how it goes 🙂
Looks delicious. Have to make them!
Sounds delicious will definitely try this recipe.
What size pumpkin puree can, the small one or big one??
I use 1/2 cup of pumpkin 🙂
Awesome
What size can did you use for the pumpkin
How much does this dough spread? This would be perfect to press into a pumpkin cookie cutter (if it would hold its shape at all) and frost with orange-tinted glaze.
[…] pancake bites with chocolate chips (Photo and recipe from Mom Foodie) Soft pumpkin cookies (Photo and recipe from Lauren's Latest) Pumpkin chocolate bread (Photo and recipe from Sally's […]
[…] Soft Glazed Pumpkin Sugar Cookies […]
I have made these a number of times using fresh pumpkin puree that I froze from our Halloween pumpkins. I have not found anyone who doesn’t just love them . the pumpkin taste is mild and even though they are glazed, they don’t really taste too sweet. This is one of my favorite cookie recipes!
I saw this recipe three years ago and have made it for Thanksgiving ever since! My family loves these cookies!
These cookies DO look great, but sadly, I won’t be making them again. Mine look the same as the pictures, but I felt they a). Had very little pumpkin flavor to them, and b). Were really doughy. I was a little suspect when I saw the ratio of 4 cups flour to only 1/2 cup butter and 1/4 teaspoon baking soda, but thought I’d try anyway. One day later, they’re already tasting kind of dry. Sorry, but I was disappointed.
Followed the recipe exact but they are definitely cakey. I do like cakey pumpkin cookies but was hoping to try a different texture like a chewy chocolate chip cookie and this was not it. Hoping they taste better once I get some icing on them. Not very flavourful.
I would like to freeze these for company coming later in the month. Has anyone tried this?
Won’t make these again. Didn’t taste like pumpkin at all. Heavy and pretty much tasteless.
[…] Soft Glazed Pumpkin Sugar Cookies from Lauren’s Latest Pumpkin Marble Cake from Something Swanky Pumpkin Hot Fudge Pudding Cake from Crazy for Crust […]
[…] Pumpkin Sugar Cookies With my revisions below. As originally published here. […]
What is the recipe for the glaze?
[…] adapted the recipe from Lauren’s post here. Since it is just the two of us, I didn’t want to make 3-4 dozen cookies, so here is what I […]
Plan on making but would like to know what size can of pumpkin puree
These are delicious.. I made per recipe.. except I tossed a quarter teaspoon of ground cloves in…I adore cloves.
[…] Lauren’s Latest | Soft Glazed Pumpkin Sugar Cookies […]
So 1/2 cup pumpkin doesn’t seem like any too much. Can you really taste the pumpkin? And what do you do with rest of the pumpkin in the can?
Try the glaze with apple cider or juice instead of the water! Yummy!!
Love anything pumpkin.
Looks delish!
[…] Soft Glazed Pumpkin Sugar Cookies from Lauren’s Latest […]
[…] Recipe Source: Laurens Latest […]
Pumpkin cookie recipe
What size can of pumpkin purée?? There are many sizes
My daughter loves the Soft Glazed Pumpkin Sugar cookies and wants them all the time. She loves them so much that I can bribe her with them to do jobs around the house, etc. Thank you for the recipe!
I don’t suppose you know what all these measurement are in grams and millilitres for all your english followers please?
These were so amazing and soft and delicious! I am totally obsessed with them. I halved the recipe and added about 2-3 extra tablespoons of pumpkin, double the pumpkin pie spice, and ~2 tablespoons of flour.
Yum
I can my own pumpkin so today while scanning Pinterest I found your recipe. Such an easy one to mix by hand. Hunting season is upon us so I thought what better way to enjoy the pumpkin and share it with all the hunters that stop in for coffee! Thank you for sharing with others. PINNED!!
I just made these. They are SO good. I thought they were really pumpkiny (which is a good thing) . I haven’t put glaze on them. They might not last that long. I don’t want to admit how many I’ve snacked on so far. Pumpkin is good for you.. right? 😉
These cookies are soft, but not very pumpkiny or sweet & spicy as described. They almost remind me of a scone but a little softer.
This is now my son’s favourite fall treat 🙂
I just made these and doubled the pumpkin and tripled the pumpkin spice amount to both the dough and the icing. I also added vanilla to the icing as well. They were pretty tasty.
I made these yesterday & was really disappointed. I love pumpkin anything but these are very bland tasting basically all u can taste is flour. I followed the directions exactly.